NUTRITION

SERVINGS

INGREDIENTS

1 medium Zucchini (196g)

1 cup sliced Mixed Bell Peppers (92g)

1 cup sliced Mushrooms (72g)

1/2 cup Tomato Sauce (125g)

3/4 cup Low-Fat Cottage Cheese (170g)

1/4 cup shredded Part-Skim Mozzarella Cheese (28g)

1 tsp Olive Oil (5g)

2 cloves Garlic

2 tbsp Fresh Basil, chopped

Salt and Pepper (to taste)

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Slice the zucchini lengthwise into thin strips using a mandoline or knife. Lay the slices on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the oven for about 8-10 minutes until slightly tender.

• 3

  Meanwhile, in a skillet, heat a small drizzle of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the sliced mushrooms and bell peppers, and cook for about 5 minutes until softened. Season with salt and pepper.

• 4

  In a small saucepan, warm the tomato sauce and mix in chopped basil for a fresh burst of flavor.

• 5

  In a medium baking dish, layer roasted zucchini slices as the base. Spread a thin layer of tomato sauce, then add a layer of the roasted vegetables followed by a layer of cottage cheese. Repeat the layers until all ingredients are used, finishing with a layer of zucchini slices on top.

• 6

  Sprinkle the shredded mozzarella cheese over the top layer.

• 7

  Place the dish back in the oven and bake for 10-12 minutes until the cheese is melted and bubbly.

• 8

  Remove from the oven, let it cool slightly, and garnish with extra basil if desired. Serve warm.